Method and system for monitoring the processing of items

ABSTRACT

A method for monitoring and tracking the processing of a plurality of meat items which originated from an animal, with the processing utilizing instructions, such as instructions from a customer. The method comprises the steps of registering one or more of an identification of one piece of meat from the plurality of meat items, an identification of a supplier of the one piece of meat, and an identification of the animal from which the one piece of meat originated; allocating the one piece of meat to one of a plurality of workstations; registering an identification of the workstation; processing the one piece of meat into a plurality of meat cuttings at the workstation utilizing the instructions; and further processing one or more of the plurality of meat cuttings, wherein traceability is established between the one or more of the plurality of meat cuttings and one or more of the one piece of meat, the supplier, and the animal from which the one piece of meat originated.

FIELD OF THE INVENTION

The invention relates to a method and a system for monitoring theprocessing of items such as pieces of meat, including carcasses of pigs,calves, beeves etc., and poultry, fish etc.

BACKGROUND OF THE INVENTION

It is commonly known that animals raised for slaughtering such as pigs,calves, beeves etc. are provided with unique identification, for examplein the form of a tag, an earmark or the like with a bar code, number,electronic or other form of identification. It is thus also known to usesuch identification for example in a slaughterhouse, so that diversedata such as weight, fat percentage, quality etc. can be registered inrelation to the individual animal and/or in relation to the individualsupplier.

Systems for the processing of pieces of meat are also already inexistence where the systems are arranged in such a manner that theindividual pieces of meat can be traced when they are conveyed throughthe systems, for example by a conveyor belt. Such systems are also to befound which are arranged to be able to trace pieces of meat which atprocessing stations are cut up into two or more pieces, i.e. that theindividual products can be traced back to that piece of meat from whichthey are cut.

From WO 95/25315 A1 there is thus known a method for monitoring thetransport and processing sequence, for example for pieces of meat,including carcasses, where these carcasses are suspended from hooks withmeans of identification, which are intended for optical identificationby means of digital cameras disposed along the route/the routes and acomputer system. At the cutting-up of the pieces of meat, where theindividual part items are transferred to a conveyor belt, use is alsomade of digital cameras for identification of the individual cuts ofmeat by use of a picture analysis, so that these meat pieces can also befollowed through the processing by means of the computer system, untilat the exit from the system there can be produced labels withinformation concerning identification, origin etc. for the individualpieces of meat.

Further, a similar method is known from WO 01/91565 A1, where carcassesare provided with an associated identification ID such as a label, a tagor the like. These carcasses are sawn into quarters and are distributedto one of four subsequent de-boning stations, either automatically ormanually, for example by the operator observing where there is capacityat disposal and at the same time the correlation between ID andde-boning station is registered in the system. With this system, twocutting-up stations are associated with each de-boning station and whena quarter carcass has been de-boned, it is allotted to one of the twocutting-up stations. Since the allotment to the two cutting-up stationsalternates, i.e. regardless of the working speed of the two employees atthe two cutting-up stations, a quarter cut will always be allotted tothat of the two cutting stations which did not receive the precedingquarter cut, the correlation between the ID for each quarter cut andeach cutting-up station will be determined and registered in thecomputer system. Hereafter, a cutting-up of the de-boned quarter partsis carried out, possibly while making use of an instruction on a screen,which informs the worker how the piece shall be cut up. When a worker isfinished with the cutting-up of a quarter part (with a division in up tofour portions, e.g. a primary cut, fat and further two fractions, eachplaced in its own container, tray or the like), the system isinformed—by the worker activating a button or the like—that thecutting-up of this quarter part is finished, after which the contents ofat least the container with the primary cut is carried forward via aconveyor belt for weighing, packing or other further processing. Thesystem will have registered an ID for this or these portions, i.e. whichanimal they come from etc., which can be transferred to a label or thelike for the cut-up portion(s).

As will appear, the identification of the individual pieces of meat isbased among other things on an allocation of quarter carcasses beingeffected from a primary cutting-up station to the subsequent de-boningstations and that from these there is effected a predetermined alternateallocation of quarter de-boned parts to two subsequent cutting-upstations. It is thus seen that this known system operates with a fixedstructure. It is thus also seen that the capacity of the individualworkers will be limited by the preceding workers in this system, thisbeing due to the structure with branching in the direction of transport.Moreover, in particular, it will be seen that since the de-boned quarterparts are allotted alternately to the two workers at the subsequentcutting-up stations, the utilisation of the capacity can be less thanoptimal, for example if one of the two workers has a greater capacitythan the other, whereby the first can find himself having to wait,either until the other worker is finished with a cutting-up, or untilthe person at the de-boning station sends a quarter part further.

Thus, it is an object of the invention to present a method and a systemfor the processing of pieces of meat whereby a traceability of the meatpieces is ensured during the processing.

It is especially an object to present such a method and such a system,which takes into regard an expedient utilisation of the manpowerinvolved.

A further object is to present such a method and such a system whichsupports an expedient cutting-up of meat pieces, for example whilepaying regard to requirements and demands from the receiver/customer.

It is also an object to present such a method and such a system, whichensures a flexible utilisation of the processing plant.

It is also an object to ensure that the level of quality fulfils thestipulated demands.

These and other objectives are achieved with the invention, as willappear in more detail from the following.

The Invention

The invention relates to a method for monitoring the processing of itemssuch as pieces of meat, including carcasses of pigs, calves, beeves andthe like, and poultry, fish etc., where use is made of an identificationfor the individual animals and/or the individual items or part items andwhere the processing involves the cutting-up into smaller meat pieces,said method comprising that

-   -   a registration of an identification for a meat piece is        effected,    -   the meat piece is allotted to one of a multiple of work stations        and an identification for the said work station is registered,    -   the allotted meat piece is processed at the work station while        use is made of instructions, and    -   a further transport of the whole or parts of the yield from the        allotted meat piece is established, such as one or more cuts,        this being registered so that traceability of the meat pieces is        established, also including the cut-off pieces.

Hereby, an expedient processing flow is achieved where the allocation ofmeat pieces to the individual work stations can be effected in relationto the concrete situation, for example while taking into considerationwhich cuts are desired, regard being paid to a customer order (orseveral customer orders which are to be fulfilled) and with regard beingpaid to the given distribution of specialist ability at the individualwork stations, also possibly with regard being paid to the yieldregistered at the individual operator, at earlier processes and/or atthe present processing, i.e. with updated data. Inasmuch as it isregistered to where the individual meat piece is forwarded, at the sametime there can be established expedient and dynamic instructions for therespective workstations, in that use is made of the association betweendata for the allotted meat pieces and the location for the individualworkstations where the instruction is displayed. Moreover, situationssuch as requirements concerning one or more actual deliveries can herebybe taken into consideration. It shall be noted that use can be made of awide range of means as identification for the relevant item. Asmentioned by way of introduction, use can be made of tags, earmarks orthe like with a bar code, a number, an electronic or other form ofidentification. Other possibilities can also be utilised in connectionwith the invention, such as bio-codes, genetic identification,electromagnetic identification, magnetic identification etc.

As disclosed in claim 2, the processing of meat pieces, including thecutting-up into smaller pieces, can expediently be effected while payingregard to one or more orders, so that the allocation of meat pieces toworkstations and/or the furnishing of instructions, also includingvisual instruction to the respective workstations, is carried out withthe view of the fulfilling of said one or more orders. By this method,there can thus be effected a cutting-up of the meat pieces in aneffective manner so that a concrete customer order can be produced, orpossibly so that several concrete customer orders can be producedsimultaneously. The concrete customer orders can be specified on thebasis of parameters such as fat percentage, types of cuts from whichpart cuts are to be made, size and/or weight of the individual meatpieces etc. By using a central control and/or several local controls,there can thus be effected an allocation of meat pieces to therespective workstations, while at the same time the individualworkstations are provided with specific and concrete instructionsconcerning how the cutting-up is to be carried out. This can thus beeffected without the individual worker having to keep track of theorders to which deliveries shall be made. Inasmuch as traceability isestablished, the cut-up pieces san be sent further from the individualworkstations, after which those pieces which shall form part of aconcrete customer order can be transported selectively to differentplaces of collection, where for example a weighing, packaging, furtherprocessing, marking etc. is carried out.

As disclosed in claim 3, an allocation of meat pieces can expediently becarried out while paying regard to predetermined criteria, including thecapacity of the individual workstations. The distribution can thus takeplace automatically or manually, for example while paying regard towhere capacity is available and/or the expectation of capacity soon tobe available. The desire can hereby be fulfilled regarding an overalloptimum through-flow in the system and a high production.

By an advantageous embodiment, as disclosed in claim 4, afterregistration of an identification for a meat piece a coarse parting ofthe meat piece can be carried out, after which the individual items areconveyed further, preferably in a predetermined sequence. For example,the coarse parting can be effected as the cutting up of a whole carcassinto neckpiece, shoulder, middle and ham. When transported further, itwill be ensured that the individual pieces can be traced to theindividual animal from which they originate. This can be effected, forexample, by the further transport always taking place in a certainsequence, but other forms can also be envisaged, for example if at thecoarse parting a code or the like is associated with the individualpieces either manually or automatically.

By a further advantageous embodiment, as disclosed in claim 5, the cutsof items can be placed in or on transport parts, such as directly onconveyor belts or in bins, on plates, hooks or the like, whereby theindividual cut or the individual item can be traced and/or isidentifiable. The traceability will hereby be ensured in an expedientmanner, especially when the processing involves smaller pieces of meatand particularly when several of these items are transported further inportions comprising two or more pieces of meat, all originating from thesame animal or the same piece of meat.

As disclosed in claim 6, the passage of items along transport routes canexpediently be detected, this information being registered and/or usedfor establishing traceability. The identification for the individualpieces of meat can hereby be retained during the transport, for examplealong conveyor belts, where sensors, e.g. optical sensors, are placed atsuitable intervals. An overriding aspect is that the sequence, admissionand/or exit to and from e.g. the conveyor belt will be known andtogether with the detections this will mean that the passage of a givenpiece of meat with a known identification past a sensor will beregistered and the removal of an item will also be registered. This canbe further combined with other functions and/or information, e.g. theallocation of a given piece of meat to a workstation, so that theactivation of a mechanism, e.g. an arm, takes place on the basis of theregistered information.

The traceability can be established in various ways, which will beexemplified in brief. For example, use can be made of the First-inFirst-out method, where items are led out on to a conveyor section,inasmuch as the sequence (and the speed of transport) are known. At thepoint of arrival, the identity of the arriving items will be given inthe sequence, i.e. if items have not been removed along the way. Thiscan be combined with the use of sensors, for example a sensor placed ata given point along the transport route. With knowledge of the speed oftransport, for example the speed of a conveyor belt, a time window canbe calculated at which a given item will pass the sensor. The existenceof the items dispatched can hereby be confirmed, and/or removal of anitem can be ascertained since there will not be any detection in thegiven time window. Hereafter, the information registered can beadjusted. It will be understood that regard can also be paid to thesituation when a system removes an item in a controlled manner, forexample by means of an ejector arm or the like which is controlled toremove an item in a certain time window. It will also be understood thatuse can be made if necessary of several sensors along a transportsection. Other known methods and/or combinations hereof can be used,such as will be well known to those familiar with the art.

By a particularly advantageous embodiment, as disclosed in claim 7, thecutting of items can be placed with regard to concrete instructionsgiven to an operator, so that one or more locations, for examplecompartments, bins or the like, can be used in a flexible manner forpositioning of the said cuts and/or items. The individual workstationand/or its individual parts will hereby be able to be utilised in anoptimal manner. If, for example, the types of cuts to be made from anallotted piece of meat are more in number than there are bins or thelike directly available for, this embodiment still enables this to bedone. Since visual instructions is given to the operator at theindividual workstation, also including information concerning thesequence of the individual process stage, the placing of the cut piecescan be carried out with regard to concrete instructions and, e.g. insuch a manner that after the conclusion of a type of cut from a meatpiece, these cuts can be transported further, after which the given bincan be used for another purpose. The individual bins and the like canalso change function from the cutting of one meat piece to the next, inthat a workstation thus does not necessarily need to be directlydedicated the whole time to the cutting of one type of meat piece. If,for example, the operator at a workstation has the necessary skill andthe necessary capacity, this workstation can be used for the processingof different types of meat pieces, so that an accumulation of certaintypes of cuts does not occur which are otherwise intended forworkstations where operators mainly undertake the cutting of a certaintype of meat pieces. This will thus further enhance the flexibility andthe through-flow capacity in the processing of the meat pieces.

In an advantageous manner, as disclosed in claim 8, instruction can beprovided at the cutting, preferably specific in relation to the concreteitem, said instructions being provided visually, preferably via ascreen, and said instructions can be controlled automatically and/or canbe user controlled. The method can thus be arranged in such a mannerthat there is automatically selected a cut which, for example, satisfiesdemands from a receiver of a given delivery, i.e. a customer order, orthe system can be arranged in such a manner that the operator can choosebetween a number of possibly different instructions, which will satisfythe given actual demands, and/or choose not to follow a giveninstruction.

By a further advantageous embodiment, as disclosed in claim 9, textand/or audio-based instructions can be provided in connection with thecutting. For example, this can be done by making use of a display, ascreen or the like for the displaying of text instructions and/orheadsets, ear-sets, loudspeakers or the like for the communication ofaudio instructions and it will be understood that, for example, if thevisual instructions are not adequate, or if an operator requestsconcrete instructions from a system or a person, the operator will beable to select such an option. It shall be noted that with the use oftextual instructions, it is possible to operate expediently withstandard texts, which can possibly be selected by means of codes, sothat the instructor can communicate an instruction quickly andeffectively.

By a further expedient embodiment, such as disclosed in claim 10, aweighing of a cut piece of meat can be effected in connection with thecutting and in connection with such a weighing it can be possible forinformation to be provided immediately concerning how great a deviationthere is from a criterion for a cut. Hereby, a worker can easily checkwhether a cut meets the demands and possible tolerances which can begiven for the relevant cut and which can be informed by a visualinstruction preferably by means of a screen or the like. Furthermore,the system can be arranged in such a manner that it can be showndirectly, either by a weight display or preferably via the screen thatweight which shall be cut off in order for the demand to be fulfilled.The worker taking the meat piece back on to the cutting plate, afterwhich a suitable portion is cut off and placed on the scale, canexpediently carry this out, after the weighing of the relevant piece ofmeat. It can thus be seen whether the weight of this cut-off piece issufficient to fulfil the demand and, if not, the worker can cut off afurther piece and place it on the scale (together with the first), afterwhich it can again be seen whether the demand is met. This can berepeated several times until it is indicated on the display or screenthat the weight is satisfactory, after which the piece of meat fromwhich the cuts have been taken can be placed on a tray or the like orsent directly further, still with regard for the retention of thetraceability. The piece or pieces which have been cut off are removedfrom the scale and are placed with regard to the concrete instruction ina container, a bin or the like, after which it is used in the furtherprocessing.

By yet a further expedient embodiment, as disclosed in claim 11, aquality control can be implemented in connection with the cutting and byuse of vision equipment a possible adjustment of the said visualinstructions can be made. It can hereby be ensured that the processingfulfils the demands, which have been placed on a given delivery and/orcut. Moreover, the operator who has carried out the processing of agiven piece of meat by using vision equipment can hereby be providedwith feedback, for example at the quality control where there is acamera, which can be coupled to the equipment for the visualinstruction. As mentioned, the visual instructions can thus hereby alsobe adjusted. It shall be noted that at the quality control, among otherthings use can also be made of electronic means for measurement and/orindication of the quality, for example by a registration of the colourand the like of the meat pieces.

By a further expedient embodiment, as disclosed in claim 12, a qualitycontrol can be effected in connection with the cutting and possibly bythe use of vision equipment a storing of data concerning thequality-controlled items can be made in a database. With the use ofvision equipment, documentation can hereby be registered for the levelof quality of a portion, in that video sequences and/or stills can beregistered in association with identification for the individual meatpiece(s) or portions of meat pieces. This documentation can e.g. bepresented to the customer via the Internet, by electronic transfer, bydownloading etc. Furthermore, it shall be noted that this can be donebefore delivery and/or in connection with the entering of a contract orin connection with the negotiating of deliveries.

As disclosed in claim 13, documentation for the registered level ofquality can preferably be established in connection with the saidquality control, for example by the storage of data for controlleditems, data for identification of these items, data concerning customerorders, data concerning the manpower involved and/or data concerningsuppliers, this data being stored and additionally used asdocumentation, for example as documentation of the quality level for agiven customer order. In an expedient and advantageous manner, there canhereby be established a demanded and/or desired documentation for thequality of a customer order which can be forwarded to the customer.Moreover, this embodiment can be used for establishing documentationconcerning e.g. a worker's competence and professional skills.

As disclosed in claim 14, it is expedient that in connection with thesaid quality control use can also be made of textual and/or audiocommunication, for example to and from an operator and/or to a qualityinspector, whereby the exchange of information can be supported. Itshall be noted that with the use of textual instructions, it can beexpedient to operate with standard texts, which can possibly be selectedby means of codes, so that the instructor can communicate an instructionquickly and effectively.

By yet a further advantageous embodiment, as disclosed in claim 15, uponconclusion of a cutting-up of an item or a part item, an indication ofthis is effected either automatically or by action, so that a cutting-upof a subsequent item with associated identification is initiated. It canhereby be registered that the cutting-up of a given piece of meat hasbeen concluded and the further transport of these cuts can be initiatedat the same time as this is registered, thus ensuring traceability forthese cuts. Moreover, it can be registered that an operator begins thecutting-up of a new piece of meat, which has possibly been lying in awaiting position, or which is allocated immediately after the operatorhas reported the conclusion of the foregoing task. This report can bemade, e.g. by the operator sweeping his knife past a detector or in anyother suitable manner.

With the method as disclosed in claim 16, it is expedient to effect amonitoring and/or control of conditions of significance for the qualityof the finished cut-up product, for example replacement/cleaning ofmaterials such as cutting plates, conveyor belts, containers etc. Forexample it can be determined when a cutting plate shall be turned, e.g.after the cutting-up of three allotted meat pieces and it can beregistered when a cutting plate has already been turned and where achange to a cleaned cutting plate thus shall be made after thepredetermined number of cuttings. The method will hereby support theachieving of the given standard for hygiene and quality. In associationherewith, with the method it can be registered to what extent thedesired action actually is undertaken, e.g. the replacement of a cuttingplate. For example, this can be effected by a sensor being associatedwith the cutting plates, whereby turning and/or replacement isregistered. If the desired action is not implemented according to thisembodiment it can be prevented that new pieces of meat are allocated tothe workstation. Moreover, with this method a control/monitoring ofcleaning of e.g. conveyor belts can be effected, e.g. at certainintervals etc.

Furthermore, the method can comprise registration of special cases suchas the discovery of an abscess in a piece of meat, which for exampletakes place by the entering of data by the operator. It is herebyensured with the method that the necessary actions are undertakenoutside of normal routine, e.g. the changing of cutting plates and knifeor knives, cleaning of materials such as conveyor belts, containersetc., which similarly serves to achieve and maintain the level ofquality and hygienic standard.

By a further advantageous embodiment, as disclosed in claim 17,information concerning one or more operators can be registered, forexample information concerning competence, education, professionalskills, yield and/or other characteristics. A number of advantages arehereby achieved in connection with the invention, where each individualoperator will have an identification, which is registered in the systemeither by the operator or in another manner. For example, the operatorcan enter a code or pass a personal card through a card scanner whenhe/she commences work at a workstation. It will hereby be known by thesystem control which tasks the relevant person can carry out, whichcomplex tasks the person can carry out and whether the person can carryout several different types of tasks and so on. With this method anoptimal distribution of work can hereby be achieved and/or an expedient,optimal and/or required quality level and a uniform quality in theprocessing can also be achieved.

As disclosed in claim 18, it is advantageous that the processing of theitems, including the cutting-up of slaughtered animals such as carcassesof pigs, calves, beeves etc., and poultry, fish etc., can be effected insuch a manner that the cuts taken from the items, including carcassesand/or parts hereof, can be traced and/or are identifiable, for examplein relation to suppliers, classification and/or the individual animal.

The invention also relates to a system for the monitoring of processingof items such as pieces of meat, including carcasses of pigs, calves,beeves etc., and poultry, fish etc., where the system comprises meansfor identification of the individual animal and/or the individual itemor part items and where the processing involves the cutting-up intosmaller pieces, said system comprising:

-   -   means for the registration of an identification for a piece of        meat,    -   means for the allocation of the piece of meat to one of a        multiple of workstations, inasmuch as an identification for the        said workstation is registered,    -   equipment for displaying visual instructions at the workstation        during the processing of the allocated piece of meat,    -   means for the further transport of the whole or parts of the        yield from the allocated piece of meat, such as one or more        cuts, in that this is registered so that a traceability for the        meat pieces is established, also including the cuts.

With such a system an expedient processing flow is achieved where theallocation of meat pieces to the individual workstations can be effectedin relation to the concrete situation, for example with regard to whichcuts are desired, with regard to a customer order (or several customerorders which shall be expedited) and with regard to the given allocationof professional skills at the individual workstations. Inasmuch asaccording to the system it can be registered to which workstation theindividual piece of meat is to be forwarded, at the same time there canbe established an appropriate and dynamic instruction to the respectiveworkstations, in that use is made of the association between data forthe allocated meat pieces and the location of the individual workstationwhere the instruction is shown. Moreover, situations such as demandsconcerning one or more relevant deliveries can hereby be taken intoconsideration.

As disclosed in claim 20, it is expedient that the system can comprisecontrol means, preferably in computer form, said control means beingarranged to process the said registrations and allocations and which canestablish the said traceability.

With a further expedient embodiment, as disclosed in claim 21, the saidcontrol means can be arranged, with regard to one or more registeredcustomer orders, to be able to allocate meat pieces to the saidworkstations and to be able to provide instructions, including visualinstructions, to the respective workstations so that the customer orderor orders can be complied with.

By yet another expedient embodiment, as disclosed in claim 22, saidcontrol means can be arranged for the control or monitoring ofallocation of meat pieces while taking predetermined criteria intoconsideration, including the capacity of the individual workstations.

As disclosed in claim 23, it is advantageous that the system can bearranged in such a manner that a coarse parting can be carried out afterthe registration of an identification for a piece of meat, after whichthe individual items are transported further, preferably in apredetermined sequence and whereby a sequence of the items transportedfurther is registered.

By a further expedient embodiment, as disclosed in claim 24, the systemcan comprise means for storage and/or transport of cuts of items, suchas conveyor belts, trays, plates, hooks or the like, whereby theindividual cuts or the individual item can be traced and are/isidentifiable, in that the said means are given an identification and/orare monitored by the system.

In an advantageous manner, as disclosed in claim 25, the system cancomprise means, for example sensors, for the detection of passage ofitems along transport routes and means for the registration, processingand/or use hereof for establishing of traceability.

By a further expedient embodiment, as disclosed in claim 26, the systemcan comprise one or more locations, for example, compartments, trays orthe like, for receiving the cuts of meat with regard to concreteinstructions to an operator, so that the said location or locations, forexample compartments, trays or the like, can be used in a flexiblemanner for said cuts and/or items.

As disclosed in claim 27, it is advantageous that instructions can beprovided at the cutting station, preferably specific in relation to therelevant item, which instruction can be provided visually, preferablyvia a screen and which instruction can be controlled automatically bythe system and/or can be user-controlled.

As disclosed in claim 28, the system can expediently comprise means forthe communication of textual and/or audio-based instructions inconnection with the cutting, for example via displays, headsets etc.

According to a further expedient embodiment, as disclosed in clam 29,one or more of said workstations can comprise a set of scales, wherebyin connection with the cutting a weighing of a cut taken from the meatpiece can be effected and in connection with the weighing the system canpossibly provide immediate information concerning how great a deviationthere is from a weight criterion for a cut.

With a further expedient embodiment, as disclosed in claim 30, thesystem can comprise means, which facilitate a quality control inconnection with the cutting and with the use of visual equipment thesystem can comprise means for carrying out a possible adjustment of thesaid visual instruction.

As disclosed in claim 31, it is expedient that the system can comprisemeans, which facilitate a quality control in connection with the cuttingand with the use of visual equipment to carry out storage in a databaseof data concerning quality-controlled items.

As disclosed in claim 32, it is expedient that the system can comprisemeans in connection with said quality control for establishingdocumentation for the registered level of quality, for example by thestorage of data for controlled items, data for the identification ofthese items, data concerning customer orders, data concerning theworkforce involved and/or data concerning suppliers, said data beingstored and also used as documentation, for example documentation forquality level for a given customer order.

As disclosed in claim 33, it is expedient that in connection with saidmeans which facilitate the said quality control, means are included fortextual and/or audio communication, for example to and/or from anoperator and/or to or from a quality inspector.

By a further expedient embodiment, as disclosed in claim 34, the systemcan comprise means for registration of a conclusion of a cutting-up ofan item or part item, for example automatically or in connection with anaction for the indication hereof, whereby the system can initiate acutting-up of a subsequent item with an identification associatedherewith.

In an advantageous manner, as disclosed in claim 35, the system cancomprise means for monitoring and/or control of situations which aresignificant for the quality of the finished product, for example thechanging/cleaning of materials such as cutting plates, conveyor beltsetc.

By yet a further expedient embodiment, as disclosed in claim 36, thesystem can comprise means for the registration of information concerningone or more operators, for example information concerning competence,training, professional skill, output and/or other characteristics.

As disclosed in claim 37, the system for the cutting-up of items such asslaughtered animals, including carcasses of pigs, calves, beeves etc.,and poultry, fish etc., can comprise means for tracing and/oridentification of cuts of items, including those from carcasses, and/orparts hereof, for example in relation to supplier, classification and/orthe individual animal.

THE DRAWINGS

In the following, the invention will be described in more detail withreference to the figures, where

FIG. 1 shows an example seen from above of an embodiment of a system forthe cutting-up of slaughtered animals, for example pigs, beeves, calvesetc., or parts hereof,

FIG. 2 shows a part of the embodiment shown in FIG. 1, comprising coarseparting and quality control, similarly seen from above but in anenlarged version,

FIG. 3 similarly shows a part of the embodiment shown in FIG. 1 in anenlarged version and comprising four workstations, and

FIG. 4 shows another embodiment of a system for the cutting-up ofslaughtered animals, for example pigs, beeves, calves etc. or partshereof seen from above.

DETAILED DESCRIPTION

FIG. 1 shows in schematic form and seen from above an embodiment of asystem for the cutting-up of slaughtered animals, for example pigs,beeves, calves etc. or parts hereof. In the following the embodimentwill be described in more detail with reference to the parting of pigs,but it will be understood that this can apply to other slaughteredanimals with the changes associated herewith which will be obvious tothose familiar with the art. It will also be understood that this caninvolve parts of such animals, which are parted, and not “whole”animals. It will also be understood that items such as, for example,poultry, fish etc. can be involved.

As will be well known to those familiar with the art, an animal afterslaughtering will normally be stored for a shorter period before furtherprocessing is effected, including parting. In this connection it must benoted that when there is general talk about processing, this willinclude a multitude of various actions and processes, including parting,trimming, de-boning, transportation, weighing, packaging etc., whichwill be obvious to an expert in this field.

When the pigs arrive after slaughtering, they are classified withregards to fat before they are placed in storage. In many places the pigis classified only in a single piece, such as e.g. the middle, but itwill be an advantage for the method described and the system describedif the pig is classified several places, for example the shoulder, themiddle and the ham. This data is then stored for each animal. Moreover,a possible sorting can take place when the pig is conveyed into storage,for example with regard to fat classification. Other classificationsand/or criteria can also be involved.

When the pig is taken out later, it can be identified via anidentification mark, for example either a hook on which the pig is hung,or a tag-mark/ear-mark or the like. This can take place, for example,when the pig is led to the system shown in FIG. 1, for example via aconveyor rail system 1. When the pig's identification mark has beenread, this is registered in a computer system, which possibly alsocontains information concerning the fat classification, the supplierand/or other data concerning the pig. It will be understood that thiscomputer system can be included as a general control, registrationand/or calculation part of the system, such as will be described in thefollowing.

The pig is conveyed to a coarse parting station 2 where an operatoreffects a cutting-up into a number of larger pieces, for example with asaw. When the pig has been coarsely parted, it is transported furthervia e.g. a conveyor belt 3 in a fixed sequence, e.g. the ham first, thenthe middle and thereafter the shoulder and neck. This sequence will alsobe registered in the computer system, so that the passage of these partsthrough the system is known to the system. On the basis of thissequence, there is subsequently calculated the weight yield, for examplethe weight of meat at a coarse parting, for example on the fourquarters, where the individual pieces are weighed in the passage ofscales 4. The figure for this yield is shown on a screen 5 in front ofthe operator who carries out the coarse parting and the yield figuresare calculated by the computer on the basis of the known fatclassifications, the registered weight etc. The yield figure for thelast pig to arrive is compared by means of the computer system against acutting rule (cutting instruction) contained in the computer system andthat part which has been processed up until the present and for whichdata is similarly registered and successively processed, for examplesummed-up for batches or the like. If the distribution percentage isincorrect, it will be shown on the screen 5. Moreover, it will bepossible to see distribution percentages etc. via an accompanying PDAcomputer (not shown), for example a palm-top computer that can operatein a wireless manner in the production area. The yield is registeredagainst each supplier. The PDA computer will also serve to provide analarm, for example if the yield figure and/or distribution percentageetc. deviates from the target (falls short of or exceeds the target) orexceeds the tolerances.

When a neckpiece has been weighed, it is conveyed further along theconveyor belt 3 where it arrives at an operator 6 as it by means of asweeper arm 7, which is controlled by the computer system, is led ontothe worker's workstation. Here, the neck is trimmed for skin and fat.After skin and fat have been removed, the neckpiece is placed in adispenser 8, after which it passes a scale 10. Here it is weighed andduring the course of this process the computer system, which is aware ofan identification of the neckpiece being handled, calculates the loss(this is not shown). Hereafter, the neck piece is led out to the belt 12in such a manner that it can still be traced, for example by thecomputer system being informed when the neck piece is led out. It ispossible that the product can be by-passed direct to a so-called Webermachine 14 by means of a sweeper arm 15 (FIG. 2), where said Webermachine 14 cuts the meat into strips.

The pieces of meat which are transported further along the conveyor belt3 will be transferred to the conveyor belt 16 which leads them furtherto the feed-in 17 to the trimming table which is indicated in general bythe reference FIG. 18. In this connection it will be recalled that thecomputer system has registered the sequence with which the variouspieces of meat are introduced on to the belt 3, that the computer systemhas registered that possible neck pieces are removed from this sequenceand by means of sensors, e.g. optical sensors or the like, (for exampleindicated at 20 and 21 in FIG. 2) disposed along the conveyor belts forexample 3 and 16, the computer system can monitor the transport of theindividual pieces of meat.

When the pieces of meat enter the feed-in 17 to the trimming table 18,they are allocated to the different operators, controlled by thecomputer system. As will be seen, the trimming table 18 comprises anumber of workstations, e.g. 20, which can be placed on each side of theconveyor belt 16, which leads the pieces of meat in to the trimmingtable. Some of the operators placed at the workstations 20 have theirspecialities, i.e. that they de-bone and cut-up a certain coarseparting.

In order not to arrive at a situation where some operators are very busywith one type of raw material and others have nothing to do with anothertype of raw material, there are certain operators who can handle severaldifferent raw materials. Consequently, this means that they have theirpreferred types of cuts (e.g. ham, middle or forepart), but to equalisethe capacity at the table, if necessary they will come to process e.g.shoulders and hams. What cuts each individual operator can deal with aredefined by means of an identification for the individual operator, e.g.on an operator number. The identification for the individual operator isregistered by the computer system when an operator occupies aworkstation 20, e.g. by the operator keying-in his/her number, passingan ID card through a scanner or in another manner. When an operatorleaves a workstation, he/she is automatically logged out of the system,e.g. by the workstation comprising a switch or the like which isactivated when a person occupies the workstation. The computer systemcontains information concerning the individual operators, includinginformation relating to their competence, i.e. what type of cuttingoperation they can handle and possibly other information such astraining and so on. Furthermore, the system can comprise data concerningthe output for the individual operator, which can be registered forearlier periods and/or for a current processing. The system can use thisfor the allocation of items to an operator, also on the basis ofcriteria concerning the output from an operator, so that an operatorwith a high output is allocated certain items. It will thus also be seenthat the priorities can be changed when items are to be allocated to anoperator.

As mentioned, the meat pieces are allocated by the computer system in amanner such as is also shown in FIG. 3, which shows a section of thetrimming table with a number of workstations 20. Controlled by thecomputer system, a sweeper arm 24 can lead a piece of meat 22 to aworkstation 20. The pieces of meat come out into a tray 26 placed at theone side of the operator. The tray can be placed approximately 5 cmlower than the feed-in belt 17. To the widest possible extent, thereshall always be meat in the tray 26, but only one piece.

When an operator is finished with a piece of meat, he indicates to thecomputer system that the task has been concluded, for example bysweeping his knife past a sensor. This can be indicated in other waysand possibly be effected automatically. Hereafter, the tray 26 will tiltdown towards the cutting plate 28. Hereafter, the operator draws downthe meat 22 on to the cutting plate 28. When a piece of meat 22 isallocated to an operator, the weight and the fat percentage are asmentioned known and registered in the computer system, in that this isregistered in connection with the weighing carried out after the coarseparting and the registration of the fat percentage which is registeredat the feed-in. Similarly, other parameters can be known, for examplepH-values, e.g. for hams, inasmuch as such a value can be measured atthe feed-in and registered in the system.

On the basis of this information, the operator is informed how the meatis desired to be cut up. The cutting operator is provided with theinformation via a display screen, preferably a colour screen 30 or thelike which is placed in front of each operator. The information isprovided by the computer system, which also has knowledge of one or morecustomer orders, which shall be fulfilled. On the basis of thesecustomer orders, on the basis of the pigs or pieces of meat allocatedand the information which has been registered for these and/or on thebasis of the given operator competence and background of the pieces ofmeat which are already processed and distributed in accordance withcustomer orders, the computer system calculates the necessaryinformation for the individual workstation/operator.

When the operator begins to cut the meat, the screen 30 will constantlyprovide guidance relating to the manner in which it is to be cut up,i.e. a so-called cutting rule (cutting instruction). The cutting rule(cutting instruction), e.g. with instructional pictures, will bedisplayed in the sequence in which the meat shall be cut up.

When a piece of meat has been cut free, it will be indicated, forexample, in which of the compartments 32, 33 etc. in front of theoperator the meat is to be placed. There will be compartments, which areused mainly for the same purpose, e.g. bone, fat and skin. Two of thecompartments, for example, can be accessible the whole time during thecutting process. Two other compartments, for example, can change statusdepending on how far has been reached in the cutting rule (cuttinginstruction) or depending on other parameters such as specific customerorders etc. The placing of the free-cut pieces can take place in otherways than that described. Examples of other ways, whereby traceabilityis also ensured, will be discussed later.

If an operator is in doubt concerning the manner in which a piece ofmeat shall be cut, help can be obtained via video, alternatively picturematerial, text etc. via the screen 30, inasmuch as there lies adocumented and defined standard behind each cut against a given customerand customer order.

If it is desirable that a product is hung on a so-called “Christmastree”, or for example placed on or in other special transport means suchas e.g. Vemag trolleys etc., this can be done, for example, at the firstcutting places. As far as Christmas trees are concerned, this willhappen mainly in connection with hams. When a ham has been trimmed, itis hung on the Christmas tree on a rail system 34. The ham can either bemarked individually with bar code or batch number etc. and possiblyweight, in that a label or the like can be written out via the computersystem. The weight can come to appear in the form of weighed-in weightminus trim, or via the scale 36 which are placed in the table at eachworkstation. Alternatively, it can be effected on the basis of a wholeChristmas tree. Corresponding arrangements can apply for other specialmeans of transport.

The scale 36 in the table can also be used for cutting fixed-weightcuts. If, for example, some customers want a joint of a given size, itcan be decided in the rule that when the joint has been cut free, it isplaced on the scale 36. The system can now inform the operator of howmuch shall be cut off (e.g. indicated in grams). Expediently, the scalecan instead register how much is to be cut off. The operator can thenplace the joint on the cutting table, cut a piece off the joint andplace it on the scale. The scale will hereafter indicate how much moreshall be cut off before the weight criterion is reached, the operatorcan again cut a piece off and place it on the scale (together with thefirst cut-off piece) and so on, until the desired weight is reached,which the scale can for example indicate by the flashing of a lamp or inanother manner. The cut off piece or pieces are removed from the scaleand placed in accordance with instructions in one of the containers orthe compartments 32 and 33, from where they form part of the furtherprocessing.

When a piece of meat has been cut free, this is registered by means of asensor (not shown) in the collection container 32. A change can be madeautomatically to the next cutting free. When there is meat in thecollection container 32 (or one of the other containers 33 which canhave a corresponding status), this can be emptied out automatically onto an underlying belt, which will extend under the feed-in belt 17 ande.g. in the opposite direction to this. As shown in FIG. 1, theprocessed meat pieces can be led under the conveyor belt 16 towards aquality control 44, which will be described in more detail later.Depending on the specification, customer order etc. and controlled bythe computer system, the meat is now transported via the conveyor belt12 to a given further processing or packaging machine, e.g. 14, 38, 40,and/or for wrapping, packaging etc. which can take place at a multipleof packing stations 48 controlled by the computer system which canactivate sweeper arms 42.

The drop-sequence out of the trimming table is controlled in such a waythat drops are effected at the greatest possible frequency, but alwaysin such a manner that it is known where the product is. It shall benoted, however, that in addition to the system being able to forward theitems in such a manner that the traceability is ensured, e.g. by timeallocation, the system can be arranged to control the drop frequency inrelation to other factors, such as the working speed at later stages inthe processing. For example, the drop frequency for items, which shallbe packed, will not exceed the working speed of a packing machine.Instead, a buffer of items can be formed at e.g. the workstations, sothat an inappropriate accumulation is not created later in the process.

When the meat comes out from the table, it will pass the scale 10 whereit is weighed and then transferred to the belt 12. Here, at theworkstation 44, a quality control will be effected at frequentintervals. The control is effected by the regular selection of samplesby means of an arm 50 (FIG. 2), which removes the pieces of meat. Thequality inspector evaluates the meat against the cutting rule, such asthis is displayed by the computer system, e.g. on a screen 52. If thereis an error in relation to the rule, a video button is pressed and theoperator who has cut the meat can now be put in direct graphicconnection with the quality inspector, in that a picture of the relevantpiece of meat is displayed on the screen 30 in front of the operator.For this purpose, the station 44 for quality control is provided with acamera 54. Via a possible textual or audio connection, the operatorhereby receives comments from the quality inspector. In connection withtextual feedback, it shall be mentioned that use can be made of standardtexts adapted for normally arising errors and these standard texts canbe selected, e.g. by means of codes. The object of the feedback at thequality control can, e.g., be that the quality inspector shall help torectify the rules to the widest possible extent.

It can be envisaged that the pictures of the pieces of meat, which areaccepted, are possibly stored in a database and thus serving asdocumentation for the customer. Such documentation can eventually besent to the customer electronically, made accessible via the Internet ordownloaded by the customer in another manner. This can also be doneimmediately after the quality control and e.g. before packing anddispatch to the customer. Moreover, such documentation can be renderedaccessible for a customer before a contract is entered into, e.g. alsoin connection with contract negotiations. A customer can thus bepresented with the documentation for the quality corresponding todifferent price levels, so that this can form part of the negotiations.

When the quality inspector has finished checking the meat, the meat isplaced in a dispenser which then takes care that the meat is let out onto the conveyor 12 as quickly as possible, though such as is generallythe case in connection with the invention that the system can trace theindividual piece of meat. It can also be envisaged that individual itemsshall be discarded, which is also registered in the system, so thatcompensation can be made for the intended customer order. Moreover, adowngrading can be effected for individual items, whereby these itemsare registered under a lower quality level. This is similarly registeredin the system.

Meat, which leaves the table, can be distributed to various machines,e.g. 14, 38 and 40, also Vemag trolleys, packing stations 48, portioncutters etc.

It will be understood that labels for packing provided with bar codes,batch numbers etc. and possibly weight or other information can beprinted out by means of the computer system.

Moreover, it shall be noted that the system can be arranged in such amanner that in connection with the wrapping and packaging of theindividual customer orders, a selection of a specific type of packingcan be made depending on the concrete customer order, e.g. taking intoconsideration the types of cuts, customer requirements, furthertransport and handling of packing etc. Different types of packingmaterials can thus be available at the packing machines, where thesystem can thus automatically select the correct type or can indicate orprovide information concerning the correct type of packing for a givencustomer order or for a part of such an order.

With regard to cutting plates 28, the system can be arranged so that itregisters the intervals at which the cutting plates shall be turnedand/or replaced. The operator is informed via the screen 30 that it istime to turn or change. The system can be configured with thepossibility that via a sensor (not shown), which can be placed underand/or in the cutting plate and/or co-operating with means in a supportpart of the cutting plate, it is possible to register whether the platehas been turned and/or changed. If this has not taken place, theoperator is warned again. If the system hereafter does not register thata cutting plate has been turned or changed, the system can ensureshortly after that the relevant operator does not receive more meat.

In the event that an operator receives a piece of meat containing anabscess, it will be possible to register this via the terminal, e.g. thescreen terminal 30, for the relevant supplier. This will force thecutting plate 30 to be changed out of schedule. The meat is removedmanually from the line and the necessary cleaning of materials such asthe conveyor belt is carried out.

In order to monitor the line, the system is connected to a PDA computersuch as, e.g., a Palmtop computer, which works in a wireless manner (inthe production area). The Palmtop computer can show the screen pictureswhich are otherwise in the system and possible alarm functions e.g. inconnection with technical breakdown, deviations in output etc., and saidalarm functions will be active regardless of whether the PDA computer isactually used for display etc. at the relevant time.

A second embodiment of the invention is illustrated in FIG. 4, which inessence is built up with elements, workstations etc. corresponding tothose described in connection with FIGS. 1-3, but where the mainstructure differs from that shown in FIG. 1.

In the same way as described earlier, slaughtered pigs, for example, arefed to the system at the feed-in 1, after which a coarse parting iscarried out at a workstation. The coarse-parted pieces are led via scale4 to a de-boning table 60, which comprises a series of workstations 62at which only de-boning is carried out before the pieces—still in atraceable manner—are conveyed further to a quality control station 68,where a quality control of the work carried out is effected as describedearlier. This can be done with the use of video, textual and/or audiocommunication as described above, in that the stations are configured asdescribed above, for example the workstations 62 with screen and station68 with screen and camera.

The de-boned pieces are conveyed further to a trimming section 64comprising a number of workstations 66, where the cutting-up is carriedout in the same way as described in connection with FIGS. 1-3, i.e. alsowhile making use of cutting rules (cutting instructions) etc. suppliedby the computer system.

From the trimming table section 64, the meat cuts are conveyed forwardpast a further quality control 70, which is arranged and functions in amanner corresponding to that already discussed. Finally, the meat piecesare led further towards a packing and/or wrapping section 72 where, forexample, packing can take place at stations 48. It will be understoodthat in the same manner as already described, the computer system canprint out labels for packing provided with bar codes, batch numbers etc.and possibly weight or other information etc.

With this embodiment, the individual stations 62 and 66 can be manned byoperators who do not need to be trained for several tasks or within abroad field, in that each individual operator only need to carry out aminor part of the process.

It will be understood that the parts forming this embodiment can beconfigured in the same way as described in connection with thefirst-mentioned embodiment, possibly with the necessary adjustments. Itwill thus also be understood that variations, which are mentioned inconnection with the first embodiment, can also find application inconnection with the embodiment shown in FIG. 4.

It is obvious that the invention, such as disclosed in the claims, canbe varied in different ways. The workstations can thus be configured inmany different ways and the general structure can be arranged in manydifferent ways.

For example, instead of the compartments or containers 32 and 33 shownin FIG. 3, use can be made of a belt on which the cuts of meat can beplaced in that sequence in which they are cut off. In this manner abuffer with first-in first-out function is built up automatically andtraceability can be established when the pieces of meat are transportedfurther. It can also be envisaged that use can be made of a wheeldivided into compartments, which can be implemented so that it assumesessentially the same function as the belt. A further example can be asmall elevator into which the pieces of meat are placed. Solutions canalso be configured where there are not so many compartments as aredescribed in connection with FIG. 3, but where the take-away (theconveyor belt) underneath is so quick that the pieces are simply placedin a single (or just a few) compartments and where the take-away thencarries them away still with full traceability. Moreover, solutions canbe configured where there are several compartments in which the operatorcan place the relevant piece of meat and where he/she identifies thecompartment by means of a pushbutton, with the knife or via othercorresponding means.

1-37. (canceled)
 38. A method for monitoring and tracking the processingof a plurality of meat items which originated from an animal, saidprocessing utilizing instructions, said method comprising the steps of:registering one or more of an identification of one piece of meat fromsaid plurality of meat items, an identification of a supplier of saidone piece of meat, and an identification of the animal from which saidone piece of meat originated; allocating said one piece of meat to oneof a plurality of workstations; registering an identification of saidworkstation; processing said one piece of meat into a plurality of meatcuttings at said workstation utilizing said instructions; and furtherprocessing one or more of said plurality of meat cuttings, whereintraceability is established between said one or more of said pluralityof meat cuttings and one or more of said one piece of meat, thesupplier, and the animal from which said one piece of meat originated.39. The method according to claim 38, wherein said instructions includevisual instructions, and wherein said instructions are in accordancewith filling one or more customer orders.
 40. The method according toclaim 38, wherein said step of allocating said one piece of meat iseffected with regard to predetermined criteria including a capacity ofeach of said plurality of workstations.
 41. The method according toclaim 38, wherein, after said step of registering one or more of anidentification of one piece of meat from said plurality of meat items,an identification of the supplier, and an identification of the animalfrom which said one piece of meat originated, said processing includesthe steps of carrying out a coarse cutting into a plurality of meatitems, after which transporting said individual items in a predeterminedsequence for processing into said plurality of cuttings, and registeringsaid sequence.
 42. The method according to claim 38, further comprisingthe step of placing said plurality of cuttings in or on a transportmechanism, wherein said one or more of said meat cuttings can be tracedand/or is identifiable.
 43. The method according to claim 42, furthercomprising the steps of: detecting the passage of said one or more ofsaid plurality of cuttings along said transport mechanism; andregistering information about said detecting for use for establishingsaid traceability.
 44. The method according to claim 42 or 43, whereinsaid step of placing is performed with regard to concrete instructionsto an operator, such that one or more locations on said transportmechanism can be used in a flexible manner.
 45. The method according toclaim 38, wherein said instructions are specific in relation to said onepiece of meat, and wherein said instructions can be effected visually inan automatic and/or user-controlled manner.
 46. The method according toclaim 38, wherein said instructions include textual and/or audio-basedinstructions.
 47. The method according to claim 38, further comprisingthe steps of: weighing one or more of said plurality of meat cuttings;and providing information relating to a deviation from a weight criteriaset for said one or more of said plurality of meat cuttings.
 48. Themethod according to claim 38, further comprising the step of effectingquality control in connection with said processing by utilizing visionequipment for adjusting visual instructions included in saidinstructions.
 49. The method according to claim 38, further comprisingthe step of effecting quality control in connection with said processingby utilizing vision equipment for generating data concerning qualitycontrolled items for storing in a database.
 50. The method according toclaim 48 or 49, wherein said step of effecting quality control includesthe step of storing data for use in generating documentation of thequality level for a given customer order.
 51. The method according toclaim 48 or 49, wherein textual and/or audio communication is utilizedin said step of effecting quality control.
 52. The method according toclaim 38, further comprising the step of, upon conclusion of saidprocessing of said one piece of meat, providing an indication of suchconclusion, either automatically or by an operator action, wherein aprocessing of a subsequent meat item with an identification associatedtherewith is initiated.
 53. The method according to claim 38, furthercomprising the step of monitoring and/or controlling of maintenanceconditions effecting the quality of a finished cut product.
 54. Themethod according to claim 38, further comprising the step of registeringinformation concerning characteristics of one or more operators of oneor more of said plurality of workstations.
 55. The method accordingclaim 38, wherein one or more of said plurality of meat cuttings aretraceable to one or more of the supplier, a classification, and theoriginating animal.
 56. A system for monitoring and tracking theprocessing of a plurality of meat items which originated from an animal,said processing utilizing instructions, said system comprising: meansfor identifying and registering one or more of one piece of meat fromsaid plurality of meat items, a supplier of said one piece of meat, andthe animal from which said one piece of meat originated means forallocating said one piece of meat to one of a plurality of workstations;means for registering an identification of said workstation; means forprocessing said one piece of meat into a plurality of meat cuttings atsaid workstation utilizing said instructions; means for furtherprocessing one or more of said plurality of meat cuttings, whereintraceability is established between said one or more of said pluralityof meat cuttings and one or more of said one piece of meat, thesupplier, and the animal from which said one piece of meat originated.57. The system according to claim 56, further comprising one or morecomputers including said means for registering and said means forallocating, wherein said one or more computers establish saidtraceability.
 58. The system according to claim 56, wherein said meansfor allocating utilizes one or more registered customer orders, andfurther wherein said one or more computers are for transmitting saidinstructions, including visual instructions, to one or more of saidplurality of workstations so that said customer order orders arefulfilled.
 59. The system according to claim 56, wherein said means forallocation are performed with regard to predetermined criteria includinga capacity of each of said plurality of workstations.
 60. The systemaccording to claim 56, wherein, after said identification andregistration of said one piece of meat, said means for processingperforms a coarse cutting into a plurality of meat items, each of whichare transported in a predetermined sequence for processing into saidplurality of cuttings, said sequence being registered.
 61. The systemaccording to claim 56, further comprising means for storing and/or meansfor transporting one or more of said plurality of cuttings, wherein eachof said plurality of cuttings is traceable and/or identifiable.
 62. Thesystem according to claim 61, further comprising means for detecting thepassage of said one or more of said plurality of cuttings alongtransport routes of said means for transporting for establishing saidtraceability.
 63. The system according to claim 56, further comprisingmeans for receiving one or more of said plurality of cuttings withregard said instructions including instructions to an operator for aplacing of said cuttings.
 64. The system according to claim 56, whereinsaid instructions include instructions specific to said one piece ofmeat, and wherein said instructions can be provided visually and/or canbe controlled automatically by the system and/or can be user-controlled.65. The system according to claim 56, further comprising means forcommunicating textual and/or audio based instructions included in saidinstructions.
 66. The system according claim 56, wherein one or more ofsaid plurality of workstations includes a scale for weighing one or moreof said plurality of meat cuttings and for providing immediateinformation concerning a deviation from a weight criteria for said oneor more of said plurality of meat cuttings.
 67. The system according toclaim 56, further comprising means for facilitating quality control inconnection with said processing by adjusting vision equipmentinstructions included in said instructions.
 68. The system according toclaim 56, further comprising vision equipment for quality control inconnection with said processing by storing of data in a databaseconcerning quality-controlled items.
 69. The system according to one ofclaims 67 and 68, wherein said quality control is supported by storingdata for use in generating documentation of the quality level for agiven customer order.
 70. The system according to one of claims 67 or68, further comprising means for providing textual and/or audiocommunications to support said quality control.
 71. The system accordingto claim 56, further comprising means for registration the conclusion ofsaid processing of said one piece of meat automatically or in connectionwith an action, wherein the system initiates a cutting of a subsequentpiece of meat with an identification associated therewith.
 72. Thesystem according to claim 56, further comprising means for monitoringand/or controlling maintenance activities.
 73. The system according toclaim 56, further comprising means for registering information relatingto one or more operators.
 74. The system according to claim 56, furthercomprising means for tracing and/or identifying one or more of saidplurality of meat cuttings.
 75. A method for processing a meat itemcomprising the steps of: registering one of a plurality of workers at acorresponding one of a plurality of workstations; allocating said meatitem to an allocated one of said plurality of workstations based on bothcharacteristics of said allocated workstation and characteristics of theworker registered at said allocated workstation; and processing saidmeat item into a plurality of meat cuttings at said allocatedworkstation.
 76. A method for processing one or more of a plurality ofmeat items according to a customer order, said method comprising thesteps of: receiving an order from a customer; generating cuttinginstructions at least partially according to the customer order;associating said cutting instructions with said one or more of saidplurality of meat items; allocating said one or more of said pluralityof meat items to an allocated one or more of a plurality ofworkstations; processing said one or more of said plurality of meatitems into a plurality of meat cuttings at said one or more allocatedworkstations utilizing said instructions; and registering some portionof said plurality of meat cuttings with said customer order to providetraceability.
 77. A method for processing a meat item comprising thesteps of: providing a set of cutting instructions; registering one of aplurality of workers at a corresponding one of a plurality ofworkstations; allocating said meat item to an allocated one of saidplurality of workstations; modifying said instructions based oncharacteristics of one or both of said allocated workstation and theworker registered at said allocated workstation; and processing saidmeat item into a plurality of meat cuttings at said allocatedworkstation utilizing said modified instructions.
 78. A method forprocessing a meat item comprising the steps of: providing a set ofcutting instructions, said cutting instructions including a plurality ofoptional cutting steps; allocating said meat item to one of a pluralityof workstations; displaying said cutting instructions to a worker atsaid allocated workstation; and processing said one piece of meat into aplurality of meat cuttings at said allocated workstation utilizing saidinstructions, wherein the worker is permitted to implement one, none, ora plurality of said optional cutting steps during said processing.